That all seems so far away now. Doesn't it feel like it was eons ago? Right now my body is craving full bodied and robust meals. Stews, roasts and soups are currently the main hits in the kitchen. Even my desserts are richer, perfumed with spices and featuring pumpkins, apples or pears.

The recipe I am sharing with you fits so perfectly into the Autumn chill. Lamb scented with allspice and cloves and spiced with chili giving the goulash a delectable flavor. Hokkaido pumpkin and carrots add a gentle sweetness rounding off the entire dish wonderfully.

However, before I get to the recipe hope you will take a second for a silent prayer for Briana.

Here are a few pictures of our recent walk through the Thüringian forest. Doesn't this make you want to take off your shoes and walk barefooted through the rust and gold colored leaves?

In a large casserole heat the oil on high heat. Add the cubed lamb and allow to brown evenly on all sides. Reduce heat, then add the carrots and onions, scraping the bottom of the casserole to release any browned bits.

Add all the spices, chili, salt and pepper to taste, then pour in the tomatoes and stock. Scrape the bottom of the pan to deglaze it.

Cover the casserole and place in the oven and allow to cook for 30-40 minutes.

Throw in the pumpkin cubes and cook for a further 15 minutes or until the pumpkin has softened. make sure it does not get too mushy.

Check seasoning and if required sprinkle with salt and pepper. Finally pour in the cream and place back in the oven for 3-4 minutes to heat through.

Serve with fresh tagliatelle pasta or crusty bread.

Note:

The Hokkaido pumpkin is fairy easy to prepare as it does not require peeling.

I prefer using the Hokkaido pumpkin as it holds up it's shape in the goulash, without getting mushy.

If you cannot find a Hokkaido pumpkin then use any other winter squash variety, however, you might want to reduce it's cooking time in the goulash

Verdict

A very fitting meal for hungry mouths after a long walk in the forest. I love the color of the goulash, the orange and rusts fitting perfectly into the Autumnscape outside. The lamb, infused with the aromatic spices, was succulent and the gravy was thick and rich. Perfect for dunking chunks of rustic bread.

I love the colors of fall, & yes, definitely would LOVE a barefoot walk in that gorgeous carpet. Thought of Bri as the mind strolled through your post...very evocative post Meeta.The goulash is very full-bodied & just perfect for this time of the year...mmmm!

Lovely pictures, Meeta. I love how the fall colors match those of the goulash! This is one of those questions I hate to ask, but do you think I could use acorn squash in place of pumpkin? I have an acorn squash sitting on my kitchen counter, waiting for me to find inspiration... and this recipe certainly is inspiring :).

Oh Meeta! What a feast for the eyes (and the tummy!). I really love those pictures of the Fall colours - when we were in Boston recently I just could not stop photographing the trees ;-) And as for the goulash, it would be a total pleasure to be able to share it with you :) Thanks for the invitation and thanks for a beautiful contribution to WTSIM this month.

That dish makes my mouth water. That lamb looks like it's cooked to perfection (tender and juicy). The sweetness of the pumpkin goes great with it. The only time I had lamb and pumpkin together was in my mom's Moroccan-style Cous Cous.

Those pictures you took are absolutely gorgeous. I visited Weimar in the mid-1990s and enjoyed the surroundings back then too. Thanks for sharing.

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...